Boiled Fish
Nearly all kinds of fish may be boiled. The easiest method to do this is to brush a piece of cheesecloth with Snowdrift, tie the cleaned fish loosely in it, and plunge the whole into boiling water containing a teaspoonful of salt to the quart. Simmer gently until the flesh separates easily from the bones, allowing five minutes to the pound for small, or thinly-sliced fish, from eight to ten minutes, for thicker fish. Drain thoroughly and dress for service with parsley, radishes, cress, sliced lemon, French Fried Potatoes, or any other desired garnish.
Light colored fish, like halibut, cod, or salmon, may be accompanied by a contrasting sauce, as Tomato, or Russian Hollandaise Sauce. Or, in case a Cream Sauce is served, the color may be enlivened by bits of minced green peppers, pimentoes, or minced parsley.
Any of the sauces mentioned for Broiled Fish are suitable for use with Boiled Fish.